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Nutrition Facts
Serving Size 1 nine x thirteen inch casserole 3511g Recipe makes 1 nine x thirteen inch casserole) The following items or measurements are not included below: 1 dash salt and black pepper
Calories 5978
Calories from Fat 3006		(50%)
Amount Per Serving		%DV
	Total Fat 334.1g	513%
	Saturated Fat 211.5g	1057%
	Monounsaturated Fat 60.1g
	Polyunsaturated Fat 11.0g
	Trans Fat 0.0g
Cholesterol 968mg		322%
Sodium 8501mg		354%
Potassium 11502mg		328%
Total Carbohydrate 613.9g		204%
	Dietary Fiber 59.6g	238%
	Sugars 75.5g
Protein 149.3g		298%
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Poor Man's Pierogies

Recipe #22444 | 1¼ hours | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Manda
Mar 14, 2002

Pierogies in a pan! This is a wonderful, rich casserole that tastes just like potato and cheese pierogies (without all the fuss!) Nice, hearty comfort food!! Can be served as a main dish with veggies or a salad, or as a side dish.

1 nine x thirteen inch casserole (change servings and units)

Ingredients

9-12 lasagna noodles
1 1/4 cups butter (no substitutes!)
4 medium onions, sliced
10-12 medium potatoes, peeled and cubed
1 dash salt and black pepper
1 (1 lb) box Velveeta cheese, cubed
grated parmesan cheese

Directions

1
Saute onion in 1 stick butter until tender.
2
Cook noodles as directed on box.
3
Boil potatoes, then mash.
4
Add cubed cheese, salt, pepper, and remaining butter to potatoes and mix until well combined.
5
Put layer of noodles in 9x13-inch baking dish.
6
Layer 1/3 of sauteed onions over noodles, then 1/3 of potato mixture.
7
Repeat layers, ending with potatoes on top.
8
Sprinkle with Parmesan cheese.
9
Bake at 350°F for 30-35 minutes.

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Featured Reviews for This Recipe

From: Chef #659335

On Jul 14, 2009

This recipe was delicious. I used egg noodles rather than lasagna noodles, which was a fine substitution. Would definitely make this again - I'd love to try it next time without Velveeta but with some real cheese blend... Thanks for sharing!

0 people found this review helpful

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From: Chef #625178

On Oct 23, 2007

Great recipe! Thanks for posting!

0 people found this review helpful

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From: NitaCook

On Aug 21, 2003

Oh this was HEAVENLY and tasted exactly like pierogies! I had been thinking about attempting to make my own pierogies but every recipe I saw seemed sooooo time consuming. Then I saw this one. I made it the night before, put it in the fridge then threw it in the oven for about an hour the next evening. It came out absolutely delicious. I ended up halving the recipe to make a 9" square pan full instead of the huge pan this recipe is for, and it gave me more than enough for the three of us. I also happen to love the potato & onion pierogies better than potato & cheese, so I only used about 1/2 cup (of american cheese because velveeta is so expensive) I also used my mini food processor to make the onions almost a puree and added half of that raw to the mashed potatoes, then sauteed the other half just because I didn't want chunks of onion. Lastly, I threw the raw lasagna noodles in the boiling water along with the potatoes and just used a fork to remove them when they were done. Saved me from having more dishes to wash! I'm sorry this review is so long, but Manda, thank you thank you for such a fantastic, EASY way to enjoy pierogies!

10 people found this review helpful

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From: mistressfairy

On May 31, 2008

i chose 4 out of 5.mine kinda ran everywhere.i think my potatoes were too loose.but i would like to make this again and work with the potatoes.maybe use reall potatoes since i used instant.but it was still very yummy.

1 person found this review helpful

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